Restaurants Wilmington NC | Food news & stories, regional recipes, chef interviews
Five Minutes with Santos Martinez, Capricho Restaurant: “People don’t understand how the kitchen will eat you up. I’ve worked with hundreds of people, from dishwasher to line cook, and they didn’t make it. If you have to be willing to put down the hours, your …
Five Minutes with Judy Royal, Journalist and Foodie: “I want to always keep my hand in writing, marketing, and social media for local restaurants. I love the local food scene. You’re always more excited to write about something you are passionate about.“
Chef Fuller snagged first place in Wilmington’s International StreetFood Challenge with a great plate of barbeque pork, shrimp, and crab fried rice. That’s winning.
Five Minutes with Jud Watkins, Wrightsville Beach Brewery: “We took a concept and said, “Let’s do seafood that is as fresh as possible… you hear about ‘farm to table,’ we 100% do that, everything in the kitchen is local, and fresh. Then we take it …
Five Minutes with Madison Peirson, YoSake: “I’m trying hard to add inspiration from California sushi at YoSake, with amazing presentation, elegance, and sexiness. Sushi should be a beautiful, intimate experience. “
“The health benefits are through the roof, the flavor profiles are awesome, your palate never gets tired of them. There’s always something different you can make with olive oil.“
Five Minutes with Rachel and Randy Fox | The Foxes Boxes: “We chatted with Rachel while Randy did his thing in the kitchen, and daughter Isabel (on spring break) wandered in: this hip new restaurant exudes a friendly vibe, and makes you feel like you …
Five Minutes with Elaine Brown, The Red Eye Bakery: “One of the reasons I got into baking was because I couldn’t find what I wanted on this side of town. I wanted baked goods made today – if people come in for something we don’t …
“I think the people who become known chefs… it’s a smaller percentage than those who become all-star basketball players. So you have to love it. I tell people all the time, it’s hot, it’s hard, it’s dirty. It’s hours and hours. But if you love it, it’s very, very rewarding.“
Five Minutes with Chris and Pam Valverde | Bone and Bean Barbeque: “Next phase of the Bone and Bean barbeque operation: this spring, we’re putting in an outdoor bar and make it like a Texas roadhouse. Like you’d see back home, with an awning, little …